Brussels Sprout & Prosciutto Flatbread with Fresh Pesto and Mozzarella
Brussels sprouts and prosciutto are one of our favorite combinations. The same goes for pesto and fresh mozzarella. Why not have it all? Happy pizza making!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
10 ounce
Pizza Dough
(ContainsWheat)8 ounce
Brussels Sprouts
1 unit
Tomato
4 ounce
Fresh Mozzarella
(ContainsMilk)¼ cup
Pesto
(ContainsMilk)2 clove
Garlic
4 ounce
Prosciutto
Not included in your delivery
2 teaspoon
Olive Oil
Preheat oven to 450 degrees. HINT: If you know you’re making this recipe in advance, take the pizza dough out of the fridge to come to room temperature.
Using your hands, stretch out the dough into a rough 1/4-inch rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for 10-15 minutes, until beginning to brown on the edges. HINT: if you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface.
Meanwhile, trim, halve, and slice the brussels sprouts into shreds. Thinly slice the garlic. Core, halve, and slice the tomato into ¼-inch wedges. Tear the mozzarella into small, bite-sized pieces.
Heat a drizzle of oil in a large pan over medium-high heat. Add the brussels sprouts and cook, tossing, 4-5 minutes, until softened and slightly browned. Add the garlic to the pan and cook another 1-2 minutes, until fragrant. Season with salt and pepper.
Spread the brussels sprout mixture over the par-baked pizza dough. Toss the mozzarella and tomatoes in a medium bowl with 2 tablespoons pesto. Spread the mozzarella and tomato mixture on top of the brussels sprouts and spread the prosciutto over the top. Return to the oven for 5-7 minutes, until cheese has melted and prosciutto crisps.
Drizzle the flatbread with 2 tablespoons pesto, cut into squares, and enjoy!